Fish tacos are a favorite meal in our house. Just about any type of fish works in this recipe. I added the bell pepper topping because I think it helps make a tastier dish along with the Chipotle sauce.
Crispy Fish and Mini Bell Pepper Tacos
1 pound fish fillets
1/2 cup heavy cream
1 large egg
1 teaspoon taco seasoning
1 cup all-purpose flour, low-carb flour or gluten-free flour
4 tablespoons vegetable oil, divided
1 cup sliced miniature sweet bell peppers
Tortillas (regular, low-carb or gluten-free), crispy or soft, see below
Chipotle Sour Cream, see recipe below and shredded lettuce or shredded cabbage
Pat the fish dry with paper towels. Cut the fish into two-inch pieces.
In a shallow dish, whisk together the cream, egg and taco seasoning. Place the flour in another shallow dish.
Dip the fish in the cream mixture and then into the flour. Repeat to coat the fish again in cream and flour. Place the breaded fish on wax paper or parchment.
Heat 3 tablespoons of the oil in a large heavy skillet over medium-high heat.
Add fish to the hot oil (working in batches, if necessary).
Cook for 3 to 5 minutes on each side or until golden. Drain on paper towels.
Drain the oil from skillet; wipe clean with a paper towel.
Add the remaining tablespoon of oil and the peppers to the skillet. Season with salt and pepper. Cook 2 minutes or until crisp tender.
Serve the fish with peppers, shredded lettuce and Chipotle Sour Cream in tortillas.
For crispy tacos:
Preheat the oven to 425 degrees F and drape the tortillas over the bars of the oven grill racks until they are crispy, about 5 minutes.
For soft tacos:
Heat the tortillas in the microwave for 30 seconds.
Chipotle Sour Cream
1/2 cup sour cream
1 teaspoon lemon juice
1 canned chipotle pepper in adobo sauce, minced
2 tablespoons adobo sauce from the can
Pinch of kosher salt
Stir together the sour cream, lemon juice, chipotle pepper and adobo sauce and mix well. Season to taste with salt; refrigerate until ready to serve.
Tomato, Cucumber and Avocado Salad
2 tomatoes, cored and diced
1 cucumber, peeled, seeded and diced
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1/4 cup loosely packed chopped cilantro
1 tablespoon lemon juice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Cut each avocado in half lengthwise and remove the pit. Carefully scoop the flesh from the shell and dice it.
Toss the diced avocado with the tomato, cucumber, onion, jalapeno, cilantro, oil and lemon juice. Stir to mix and season to taste with salt and pepper.
January 31, 2018 at 9:17 am
Whenever we are in Florida we go for more fish meals. Tacos are one of our favorite lunches. And another is a seafood reuben. YUM!! Have you ever had one? Have a great day — still waiting for warm weather.
January 31, 2018 at 2:14 pm
It is warming up this afternoon. Feels good. No I have never had a fish reuben. Sounds interesting.
For the Love of Cooking
January 31, 2018 at 10:54 am
I love fish tacos!
February 1, 2018 at 4:33 am
Going to try these recipes. You’re an excellent chef.
February 1, 2018 at 8:01 am
Thank you so much Stella.
Our Growing Paynes
February 1, 2018 at 11:37 am
Oh I wish my family liked seafood, I love a good fish taco.
February 1, 2018 at 4:56 pm
I made the salad last night. Very good. Thanks.
February 1, 2018 at 8:02 pm
Thank you so much for making this recipe and letting me know how you liked it.
February 7, 2018 at 9:27 am
The fish tacos were great. The chipotle sauce and the red peppers really made the dish.
February 7, 2018 at 10:19 am
I agree. Thank you so much for letting me know how this recipe turned out for you. You are the best.